Butternut Squash, Leek & Pea Risotto

Ingredients (Serves 4)

◆ 400g prepared butternut squash, chopped into small chunks (about 1cm)

◆ 2tbsp olive oil

◆ 300g risotto rice

◆ 200ml dry white wine

◆ 1 litre hot vegetable stock

◆ 1 leek, thinly sliced

◆ 1tbsp chopped fresh thyme or sage, plus sprigs to garnish

◆ 1tsp finely grated lemon zest

◆ 100g frozen peas

◆ 50g finely grated Parmesan cheese, plus extra to serve

1 Cook the butternut squash in lightly-salted simmering water for 8-10 minutes, until tender. Meanwhile, heat the olive oil in a flameproof casserole dish or large saucepan. Add the rice and cook over a low heat for 1-2 minutes, stirring. Pour in the wine and allow it to bubble up.

2 Pour about one third of the stock into the pan and add the leek. Cook the risotto over a low heat, stirring often, until the liquid has almost been absorbed. Stir in the butternut squash.

3 Gradually add the remaining stock and continue to cook gently until it has all been absorbed, and the rice is swollen and tender. This will take about 25-30 minutes.

4 Add the thyme or sage, lemon zest, frozen peas and Parmesan. Cook, stirring, for another 2-3 minutes. Serve, sprinkled with Parmesan cheese and garnished with thyme or sage.

Cook’s tip: Do choose proper risotto rice – arborio or carnaroli is the best